A cast iron skillet is perhaps the most versatile pan in the kitchen. It can be used on any type of cooktop (gas, electric, induction, even a barbecue or campfire); you can bake in it, grill in it, even serve in it. You don’t even need a fancy one, just a good ole cast iron pan will do the trick, and once it’s properly seasoned it will last for generations.

"This spanakopita is my variation on the classic Greek dish, with the addition of pine nuts and some sun-dried tomatoes. A cast-iron pan helps crisp the phyllo in a way most other pans can’t. In this recipe the spinach doesn’t actually touch the sides of the pan, so the spinach won’t discolor or react in any way." ~Rachael Narins

In a large bowl, combine the eggs, pine nuts, sun-dried tomatoes, feta, Parmigiano-Reggiano, dill, and nutmeg. Stir to combine. Stir in the spinach and season generously with pepper.

Using a pastry brush and working quickly, lightly oil one side of a phyllo sheet and lay it, oiled side down, in a 10-inch skillet so it comes up the sides. Repeat with three more sheets of phyllo, making sure to lay them in different directions and leaving quite a bit of overhang.

Spread the filling on the phyllo. Top with three more sheets of phyllo that have been trimmed to fit the skillet. Fold the overhanging phyllo on top, and brush with additional oil.

Using a sharp knife, score the phyllo into six wedges.

Bake the spanakopita for 35 to 45 minutes, or until the top crust is golden brown. Let cool until just warm. Cut along the score marks to serve.